29 Jul Science and Cooking World Congress 2024 in Nuevo León: Uniting Science and Gastronomy towards a Sustainable Future.

From September 3 to 5, 2024, Nuevo León will be the epicenter where gastronomy and science converge to address global challenges and generate significant social impact with the celebration of the Science & Cooking World Congress (SCWC) 2024 Nuevo León.

Nuevo León, as part of its strategy to boost the state’s gastronomic sector and position itself as a national and international tourist destination, has also paid special attention to promoting education, innovation, and sustainability in the culinary field.

This event, organized by The Chef Meets México, presented by Citibanamex in collaboration with important partners such as the Agrolim Agrifood Cluster, the State Tourism Secretariat (SECTUR N.L.), CANIRAC N.L., the Mexican Association of Hotels of Nuevo León, A.C., and the Monterrey Convention and Visitors Bureau, has positioned itself as one of the most influential congresses in Europe focused on education with 5 years of experience. This edition of the SCWC will be held at the University of Monterrey (UDEM), one of the best universities in the country.

The ideology of the Science and Cooking World Congress 2024 Nuevo León (SCWC) is based on exploring the enormous potential of Scientific Gastronomy to create a new paradigm that helps solve major social challenges, thus positioning Nuevo León as a leader in sustainable gastronomic tourism at the national and international levels.

This congress, which brings together experts in gastronomy and science, also represents a unique opportunity to promote the professionalization of our sector and adopt more sustainable practices that align with the new realities of the modern world.

History and Objectives of the SCWC
The SCWC began in Barcelona in 2019 with the aim of transforming gastronomy through science, guided by the “Barcelona Scientific Gastronomy Manifesto 2019”. This congress establishes the principles of a discipline that fuses culinary tradition with scientific and technological potential, promoting academic development and training in the gastronomic industry.

Gastronomy adapts to social and economic changes while embracing new paradigms. Driven by science, technology, and creativity, it experiences an unprecedented reinvention. Science drives culinary innovation, promoting healthier and more sustainable lifestyles by improving the nutritional quality of food.

This holistic vision connects science with agriculture, creating a coherent and responsible food system. Higher education institutions are preparing the next generation of chefs with advanced knowledge and innovative skills to lead change in the global gastronomic industry.

For more information and ticket purchases, visit: www.ffe.mx